Leticia Moreinos Schwartz

Hot Dulce de Leche Sauce

Calda de Doce de Leite

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Preparation info
  • Makes

    475 ml

    • Difficulty

      Easy

Appears in
The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook
The Brazilian Kitchen

By Leticia Moreinos Schwartz

Published 2012

  • About

This recipe is incredibly easy to make and serves many purposes. I like to use it not only as a sauce for soufflés but also for ice cream toppings, in crêpes and with many other desserts. It is versatile: spreadable when cold and pourable when warm.

Ingredients

  • 225 ml (8 fl oz) milk
  • 125 ml (4 fl oz

Method

  1. In a heavy-based saucepan, combine the milk, double cream and butter and bring to the boil over a high heat. Boil for 1 minute and remove the pan from the heat.
  2. Add the dulce de leche and whisk gently but constantly in ever-widening circles.
  3. When smooth, return the saucepan to the hob and cook over a high heat, whisking constantly, until you reach a f